STUFFED FRENCH TOAST RECIPE
Wake up to a sweet and satisfying French toast for breakfast! This Stuffed French Toast is golden brown and crispy, filled with a rich and creamy filling. You will jump out of bed faster each morning to get your hands on this deliciousness!
Provided by Natalya Drozhzhin
Categories Breakfast
Time 25m
Number Of Ingredients 8
Steps:
- Prepare all ingredients. Allow cream cheese to reach room temperature.
- In a medium sized bowl, whisk eggs with milk, and half of the vanilla extract.
- In a small bowl, whip cream cheese together with sugar and the remaining vanilla extract. Add fresh blueberries into the cream mixture and stir to combine.
- Scoop up a spoonful of the cream cheese mixture and spread it onto one of the bread slices. Sandwich another slice of bread on top. Carefully dip both sides of toast into the egg mixture.
- On low heat, preheat a skillet with a tablespoon of butter. Place the assembled Stuffed French Toast and fry until golden brown, then flip over and repeat.
- Serve your Stuffed French Toast with some fresh berries and powdered sugar. Enjoy!
Nutrition Facts : Calories 475 kcal, Carbohydrate 56 g, Protein 13 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 152 mg, Sodium 495 mg, Fiber 3 g, Sugar 30 g, ServingSize 1 serving
STUFFED FRENCH TOAST CASSEROLE
This is a great Christmas morning recipe, as it is quick and easy to repair. Serve with some fruit, and a side of crispy bacon or sausage links for a great holiday breakfast. Prep time does not include time spent in fridge overnight.
Provided by TwinMommy03
Categories Breakfast
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cut bread slices into cubes.
- Cover bottom of a 9x13 dish with half of the bread.
- Dot bread with cream cheese then cover with remaining bread.
- In a separate bowl, beat eggs, milk, cinnamon, nutmeg, and sugar until well blended.
- Pour egg mixture over bread and cream cheese.
- Cover and refrigerate overnight.
- Bake at 375°F for 45 minutes or until set.
- Serve with warm maple syrup, or without depending on taste.
STUFFED FRENCH TOAST
Steps:
- Batter:
- Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.
- Filling:
- Fold all ingredients together in a bowl until well incorporated but not completely smooth.
- Syrup:
- Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.
- French Toast:
- Preheat oven to 350 degrees F.
- Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes.
- Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.
GALLEY WENCH'S STUFFED FRENCH TOAST
A little more work than regular french toast, but worth every minute! The recipe is written using strawberry jam, but feel free to use your favorite jam or preserve. Prep time does not inlcude chill time needed for the stuffed bread.
Provided by Galley Wench
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Night Before:.
- Beat cream cheese and jam together.
- Spread jam mixture on cut side of bread.
- Top with the other half.
- Wrap in plastic wrap and refrigerate overnight.
- Next Morning:.
- Beat eggs, milk, sugar and vanilla in a shallow bowl.
- Remove bread from refrigerator and slice, 1/2 inch thick.
- Soak both sides of bread in egg mixture, 10-15 seconds per side.
- Preheat non-stick griddle or pan sprayed with non-stick cooking spray.
- Cook until golden brown.
- Sprinkle with cinnamon before turning.
- Top with fresh strawberry slices, and serve with strawberry jam or maple syrup.
Nutrition Facts : Calories 505, Fat 25.1, SaturatedFat 13.2, Cholesterol 268, Sodium 663.2, Carbohydrate 51.9, Fiber 2.5, Sugar 7.3, Protein 17.1
STUFFED FRENCH TOAST CASSEROLE
YUMMY! Make the night before and pop in the oven the next morning, what could be easier or more delicious? . Time indicated does not include soaking time!
Provided by Galley Wench
Categories Breakfast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Place the bread in a single layer on a baking sheet and bake until dry and lighthly browned, about 20 minutes.
- Cool,.
- Spray a 9 x 9 baking dish with non-stick spray.
- Mix crystallized ginger into the apricot preserves.
- Spread the cream cheese on one side of half of the slices of french bread.
- Place the cream cheese topped slices in the baking dish, cream cheese side up.
- Spoon apricot preserves over bread and top each slice with a plain slice of french bread (forming sandwiches).
- Mix together the eggs, milk, cream, sugar, vanilla, nutmeg and cinnamon.
- Pour mixture over the bread slices.
- Place plastic wrap over the top and refrigerate overnight.
- (Note: To keep the bread submerged, place a weighted plate or saucer on top of the plastic wrap).
- Next Morning:.
- Preheat oven to 350 degrees F.
- Mix together the butter, brown sugar, cinnamon and maple syrup until smooth.
- Stir in the walnuts.
- Evenly drop the topping mixture over the casserole.
- Bake for approximately 50-60 minutes or until golden brown and set.
- Cool for 10 minutes before serving.
STRAWBERRIES AND CREAM STUFFED FRENCH TOAST
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Add the jam and a pinch of salt and continue to beat until thoroughly combined. Using a paring knife, make a slit in each bread slice about 2 to 3 inches long and deep; this pocket will hold the filling. Using an offset spatula, divide and stuff the filling equally into the pockets, making sure it's not a big lump. Set aside.
- In a shallow dish, add the eggs, milk, vanilla extract and almond extract. Mix with a fork until combined. Dip the challah into the mixture, turning to coat both sides. Let sit and soak while you heat your butter.
- In a large nonstick skillet, add the butter and heat over medium heat until it begins to foam. Add the challah, allowing any excess egg mixture to drip off, and cook until golden brown and cooked through, flipping once, about 3 to 4 minutes per side.
- Place the French toast on a serving dish. Serve with a drizzle of sweetened condensed milk and garnished with strawberries.
- In a large bowl or the bowl of a stand mixer, combine the flour, sugar, yeast, orange zest and salt and whisk together. In a medium bowl, whisk together the water, orange juice, oil and 2 of the eggs.
- Add the wet to the flour mixture; stir to combine. Knead, either by hand on a floured surface or with a dough hook on medium speed for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough.
- Transfer the dough to a large oiled bowl. Cover with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. (Alternatively, chill the dough in the refrigerator overnight, then let stand at room temperature for 1 hour before shaping.)
- Divide the dough into 4 pieces. Divide each into 3 logs and braid. Place on 2 baking sheets lined with parchment paper, spacing them evenly apart. Cover loosely and let rise 30 minutes.
- Preheat the oven to 375 degrees F.
- In a small bowl, whisk together the remaining egg and 1 tablespoon water. Brush the loaves with egg wash and sprinkle with poppy seeds. Bake until they are golden and have an internal temperature of 190 degrees F; begin checking for doneness at 18 minutes. Transfer to a wire rack to cool slightly and enjoy. (Challah is best eaten within 24 hours. After that it's ok if you toast it or use it for French toast. It also freezes well!)
CREAM CHEESE-STUFFED FRENCH TOAST
Steps:
- Preheat a cast-iron griddle over low heat; preheat the oven to 300 degrees F.
- Combine the cream cheese, jam and slivered almonds in a small bowl and beat with an electric mixer.
- Slice the challah into 2-inch-thick slices. With a pairing knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a pocket.
- Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside.
- Whisk together the eggs, almond extract, brown sugar and milk in a large baking dish. Dip the stuffed challah slices into the egg mixture, turning to fully coat each slice.
- Increase the temperature on the preheated griddle to medium heat; add the butter, let it melt, and then place the stuffed and dipped challah onto the griddle. Cook until golden brown, about 4 minutes per side. Transfer to a baking sheet fitted with a baking rack, and hold in the oven to keep warm. Serve with slivered almonds and maple syrup.
BANANA WALNUT STUFFED FRENCH TOAST
Make this on those special days for those special ones in your life! Cinnamon french toast is a treat with smooth creamy filling topped with a luxurious topping of walnuts and bananas.
Provided by Rita1652
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cream cheese filling:.
- Combine the cream cheese, sugar and vanilla extract in the mixer bowl. Beat until smooth; set aside.
- Banana and Walnut Topping:.
- Dry toast the walnuts in a small pot for 2 minutes. Carefully add syrup to nuts bring to a light boil, add half and half stir to combine. Add bananas. Keep warm over low flame.
- French Toast:.
- In a wide dish, combine the milk, eggs, lemon zest, salt, and vanilla extract. Beat with a fork until well blended. Pour enough vegetable oil into a large skillet to cover by 1/8 inch. Dip the bread slices into the egg mixture, and moisten thoroughly on both sides. Add several bread slices to skillet and cook for 2 to 3 minutes on one side or until deep golden brown. Flip; continue cooking on other side until deep golden brown and slightly puffy throughout, 2 to 3 minutes. Transfer bread slices to paper towels to remove excess oil. Place in a warm oven while preparing remaining slices. Repeat with remaining bread slices, adding more oil if necessary. Cover half of the slices of toast with 1/4 of the Cream Cheese Filling. Place the remaining slices on top of the cream cheese-covered ones, forming sandwiches. Cut on an angle. Pour warm Banana Walnut topping over toast.
Nutrition Facts : Calories 394.2, Fat 18.8, SaturatedFat 5.5, Cholesterol 115.2, Sodium 166.7, Carbohydrate 49.7, Fiber 2.5, Sugar 38.3, Protein 9.7
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